Braised Cabbage and Herb Creamy Risotto

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  • Recipe Card
Prep time 35mins
Cook time 40mins
Serves or Makes: 3-4

Recipe Card

For the Braised Cabbage


  • 1 cabbage, quartered, rinsed and dried
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • Salt, To Taste
  • 1 bay leaf
  • 1/2 cup apple juice
  • 1/2 cup cream

For the Risotto


  • 3/4 cup carnaroli rice
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • Salt, To Taste
  • 1/4 cup sauce, or gravy from the cabbage
  • 3 cups water
  • 2 tablespoons chicken stock
  • 1/4 cup Parmesan

To Make the Braised Cabbage


  • Step 1

    Sprinkle cabbage with some olive oil and salt. Heat a grill pan and cook cabbage 1-2 minutes on each side.

  • Step 2

    Heat oil and butter in a saucepan. Cook black pepper, bay leaf and rosemary for a few seconds before adding the cabbage. Sear the cabbage on each side and add a little salt if needed. Add apple juice and cream. Carefully move the cabbages around in the saucepan and cover it with a lid. Let the cabbage simmer on low heat.

To Make the Rissoto

  • Step 1

    Stir 2 1/2 cups of water and chicken stock in a bowl. Set aside.

  • Step 2

    Add oil, butter, onion and garlic in a saucepan over medium heat. Stir to prevent the onions sticking, add salt to taste. Add the rice and stir for a couple of seconds. Add the cabbage gravy and another 1/4 cup apple juice to the rice and stir again. Lower the heat and start adding the diluted chicken stock to the rice and stir regularly.

  • Step 3

    Once the risotto starts to absorb the chicken stock, add more stock and continue this process, about 40 minutes. The risotto should have a creamy and silk consistency. Once it has reached that point, remove the risotto from the heat. Add a butter and Parmesan and stir. Serve the risotto with the cabbage and top it with a bit more cheese, fresh oregano and gravy. Enjoy!

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